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BUTCHER BOY Sticky Australian Baby Lamb Ribs
- Prep time 10Min
- Cook time 30Min
- Technique Broil, Sous-vide
- Meat Lamb
- Cut Ribs
- Serves 2
Sticky Lamb Ribs with an Asian flavoured glaze.
Ingredients
-
12 pieces Australian Lamb Ribs
-
40 g Water
-
250 g Sugar
-
3 cloves of Garlic
-
2 stalks Lemongrass
-
60 g Ginger
-
1 Red Chilli, deseeded
-
75 ml Black Vinegar
-
75 ml Soy Sauce
-
75 ml Fish Sauce
-
100 g Breadcrumbs
-
60 g Garlic, chopped
-
60 g Butter
-
40 g Parsley, chopped
-
1 Lime
Method
-
To make the glaze, combine water and sugar in a pot. Once the sugar melts, add finely chopped garlic, lemongrass, ginger and red chilli.
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Then whisk in vinegar, soy sauce and fish sauce and reduce to a light syrup.
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To make the breadcrumbs, add garlic into butter that is melted butter in a pan and cook until fragrant, before adding the breadcrumbs and cooking until golden brown. Then place in the oven for 4 minutes at 160°C.
-
Marinate the lamb ribs before sealing in an airtight bag to sous vide for 12 hours at 80°C.
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Remove lamb ribs from the bag, apply glaze and sear for a crust, before finishing off in the oven at 180°C for 1 to 2 minutes.
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Mix breadcrumbs with chopped parsley, place on the lamb ribs and serve with a lime wedge.
Recipe Tip:
-
Let the lamb rest after removing it from the oven. This allows the meat to relax and redistribute the juices, resulting in a more tender bite!
CHEF PAUL DEMONSTRATES HOW YOU CAN RECREATE YOUR OWN TABLEXPERIENCE AT HOME IN THIS SIMPLE RECIPE VIDEO.
